Serves 8-10
Prepares in 15 minutes
6 cups chicken broth
1 ½ pounds of zucchini (about 3)
2 pounds of fresh mushrooms
2 3-oz packages of cream cheese with chives
Salt and pepper to taste
1 teaspoon curry powder
Bring chick broth to boil in a large saucepan. Slice zucchini 1 inch thick. Clean then break mushrooms in half. Add the vegetables to the boiling broth. Cover and simmer 7-8 minutes.
Purée with cream cheese in a blender or food processor. Add salt and pepper to taste and curry powder if desired.
This is a pureed soup. You can also puree just 3/4 of it and chunk the remaining zucchini and mushroons to give it bulk. It is excellant hot or cold.
Monday, August 13, 2007
Zucchini Pie
3 cups grated zucchini
1 small onion , chopped
1 cup flour
1 cup grated provolone cheese
3 eggs, beaten
1/4 cup vegetable oil
4 T grated parmesan
2 teaspoons chopped fresh basil
1 teaspoon baking powder
1 teaspoon kosher salt
½ teaspoon ground black pepper
Preheat oven to 350. Combine all ingredients in a large bowl. Reserving 1 T parmesan. Spoon the zucchini mixture into a 10 inch round glass pie plate or metal pan that has been coated with vegetable cooking spray. Bake for 45 to 50 minutes or until golden brown. Sprinkle with the reserved parmesan. Cool 10 to 15 minutes before slicing.
1 small onion , chopped
1 cup flour
1 cup grated provolone cheese
3 eggs, beaten
1/4 cup vegetable oil
4 T grated parmesan
2 teaspoons chopped fresh basil
1 teaspoon baking powder
1 teaspoon kosher salt
½ teaspoon ground black pepper
Preheat oven to 350. Combine all ingredients in a large bowl. Reserving 1 T parmesan. Spoon the zucchini mixture into a 10 inch round glass pie plate or metal pan that has been coated with vegetable cooking spray. Bake for 45 to 50 minutes or until golden brown. Sprinkle with the reserved parmesan. Cool 10 to 15 minutes before slicing.
Zucchini Brownies
½ cup canola oil
1 ½ cup sugar
2 eggs
2 ½ c ground (small grated) zucchini
2 T cocoa
2 cup flour
1 tsp salt
1 tsp soda
Combine all ingredients and sprinkle with 1 cup chocolate chips and 2 T sugar.
Pour in greased 9X12 pan and bake for 30-35 min. at 350 or until toothpick comes out clean.
No one will believe these are made with Zucchini. They are moist and delicious. Be sure to try them. Unbelievably fat free.
1 ½ cup sugar
2 eggs
2 ½ c ground (small grated) zucchini
2 T cocoa
2 cup flour
1 tsp salt
1 tsp soda
Combine all ingredients and sprinkle with 1 cup chocolate chips and 2 T sugar.
Pour in greased 9X12 pan and bake for 30-35 min. at 350 or until toothpick comes out clean.
No one will believe these are made with Zucchini. They are moist and delicious. Be sure to try them. Unbelievably fat free.
Orange Balls
1 box vanilla wafers (crushed fine)
2 cups powered sugar
1 6oz frozen orange juice
½ cup chopped pecan
Mix together and roll in powered sugar. Freeze well.
2 cups powered sugar
1 6oz frozen orange juice
½ cup chopped pecan
Mix together and roll in powered sugar. Freeze well.
Seafood Rice Salad
1 pound bay scallops
2 Tablespoons butter
5 cups cooked rice
1 pound shrimp, halved lengthwise
1 ½ cups finely chopped green pepper
¾ cup finely chopped red onion
1 ½ cups quartered artichoke hearts
¼ cup capers (optional)
½ cup chopped parsley
1/3 cup snipped fresh dill (or dry)
2 Tablespoons chopped fresh basil
Dressing:
10 Tablespoons (1/2 cup + 2 Tablespoons) olive oil
6 Tablespoons red wine vinegar
Salt and pepper to taste
2 large cloves garlic, minced
½ teaspoon dry oregano
Sauté the scallops in butter for 5 minutes
Set aside
Whisk together all the dressing ingredients
In a large bowl, add dressing to all ingredients and mix well
Serve at room temperature or refrigerate and return to room temperature
Toss and serve
I used only 4 cups of rice and canned artichokes. I did not use the capers.
This is perfect for a ladies’ luncheon or a summer supper. Can be made 1 day ahead. Serve with a green salad.
2 Tablespoons butter
5 cups cooked rice
1 pound shrimp, halved lengthwise
1 ½ cups finely chopped green pepper
¾ cup finely chopped red onion
1 ½ cups quartered artichoke hearts
¼ cup capers (optional)
½ cup chopped parsley
1/3 cup snipped fresh dill (or dry)
2 Tablespoons chopped fresh basil
Dressing:
10 Tablespoons (1/2 cup + 2 Tablespoons) olive oil
6 Tablespoons red wine vinegar
Salt and pepper to taste
2 large cloves garlic, minced
½ teaspoon dry oregano
Sauté the scallops in butter for 5 minutes
Set aside
Whisk together all the dressing ingredients
In a large bowl, add dressing to all ingredients and mix well
Serve at room temperature or refrigerate and return to room temperature
Toss and serve
I used only 4 cups of rice and canned artichokes. I did not use the capers.
This is perfect for a ladies’ luncheon or a summer supper. Can be made 1 day ahead. Serve with a green salad.
Friday, June 8, 2007
Shrimp Scampi with Linguine
1 tablespoon kosher salt plus 1 1/2 teaspoons
3/4 pound linguine
3 tablespoons unsalted butter
2 1/2 tablespoons good olive oil
1 1/2 tablespoons minced garlic (4 cloves)
1 pound large shrimp (about 16 shrimp), peeled and deveined
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh parsley leaves
1/2 lemon, zest grated
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 lemon, thinly sliced in half-rounds (optional or use for garnish)
1/8 teaspoon hot red pepper flakes
Bring a large pot of water to a boil, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute´ for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute´ until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine. When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve. I always add my linguine to the pan in which I cooked the shrimp. It absorbs all the wonderful sauce that way. Serve with garlic bread and a side salad. This is a 10 minute meal from start to finish.
3/4 pound linguine
3 tablespoons unsalted butter
2 1/2 tablespoons good olive oil
1 1/2 tablespoons minced garlic (4 cloves)
1 pound large shrimp (about 16 shrimp), peeled and deveined
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh parsley leaves
1/2 lemon, zest grated
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 lemon, thinly sliced in half-rounds (optional or use for garnish)
1/8 teaspoon hot red pepper flakes
Bring a large pot of water to a boil, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute´ for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute´ until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine. When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve. I always add my linguine to the pan in which I cooked the shrimp. It absorbs all the wonderful sauce that way. Serve with garlic bread and a side salad. This is a 10 minute meal from start to finish.
Cool Couscous Chicken Salad
1 (10oz) box instant couscous
6 oz jar marinated artichoke hearts quarters- drained and reserve liquid
1 cup halved cherry tomatoes
3 scallions, thinly sliced on diagonal
1 (15 oz) can chickpeas, drained and rinsed
1 large cucumber, peeled, seeded and cut into large diced pieces
½ cup loosely packed mint leaves, roughly torn
1 store bought rotisserie chicken
1 lemon, juiced
½ cup extra-virgin olive oil
Salt
Freshly ground pepper
Pinch cayenne pepper
Make the couscous according to package directions. Uncover and fluff with a fork. Transfer the couscous to a large bowl and cool.
To the couscous, add the artichoke quarters, cherry tomatoes, scallions, chickpeas, cucumber (I use an English cucumber that does not need to be peeled or seeded) and mint.
Remove the breast from the chicken-reserve the rest of the chicken for another use. Remove the skin and cut the breast into small pieces. Add the chicken to the couscous.
In a small bowl, whisk the lemon juice and olive oil together. Season with salt and pepper and a little cayenne pepper to taste. Pour over the salad and toss lightly to combine. Serve with rolls or muffins.
6 oz jar marinated artichoke hearts quarters- drained and reserve liquid
1 cup halved cherry tomatoes
3 scallions, thinly sliced on diagonal
1 (15 oz) can chickpeas, drained and rinsed
1 large cucumber, peeled, seeded and cut into large diced pieces
½ cup loosely packed mint leaves, roughly torn
1 store bought rotisserie chicken
1 lemon, juiced
½ cup extra-virgin olive oil
Salt
Freshly ground pepper
Pinch cayenne pepper
Make the couscous according to package directions. Uncover and fluff with a fork. Transfer the couscous to a large bowl and cool.
To the couscous, add the artichoke quarters, cherry tomatoes, scallions, chickpeas, cucumber (I use an English cucumber that does not need to be peeled or seeded) and mint.
Remove the breast from the chicken-reserve the rest of the chicken for another use. Remove the skin and cut the breast into small pieces. Add the chicken to the couscous.
In a small bowl, whisk the lemon juice and olive oil together. Season with salt and pepper and a little cayenne pepper to taste. Pour over the salad and toss lightly to combine. Serve with rolls or muffins.
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